Archive for the ‘fashion’ Category

Extra, Extra…..

March 26, 2009

Hi PurSippers—
Hope you are well and apologies for being out of touch! But I am pleased to say that many exciting new items are in the works which has kept me busy. Just wanted to check in and also leave an update on some great new

News and Events:

  • I was announced as the winner of the Grey Goose Dream Bar Competition! This was a very innovative competition sponsored by the folks at Grey Goose in which a brief is created on the PERFECT Bar and the winning brief (along with a matching cocktail) gets the bar built as well as to keep it! So I am now the proud owner of a fully-sustainably built Green House Bar! That’s right, my bar will offer the freshest cocktails on the planet because we are building the bar with a Greenhouse format so that all herbs, garnishes and ingredients can be freshly picked–stay tuned for the launch date details of this exciting project and thanks to the genius Richard Vine who is helping consult for the planting part!

  • Heading to Vail, Colorado next week as I was lucky enough to be chosen for their Vail Mixology Summit. Whilst there I will be meeting with the nation’s top mixologists to discuss new industry trends and create some smashing new cocktails! I’m in Vail the 1st-8th so if you’re in town, swing in!

-Pleased to say that on January 29th, 2009 the venerable (and almost-holy) Oprah Winfrey was celebrating her birthday PurSip Cocktail in hand! That’s right, the O wanted to ring in another year with the freshest cocktails on the planet and I was pleased to be a part!! What cocktails, you might ask?? Well after reading that her faves are the Pomegranate Martini and the Lemon Drop I developed my own takes on the drinks:

Moroccan Lemon drop
50 ml (2 oz) Apricot-Anise Organic Vodka**
25 ml (1 oz) Agave Simple Syrup***
15 ml ( ½ – ¾ oz) Fresh Lemon Juice
1 thin slice of fresh ginger
OPT: Garnish with1 tablespoon Citrus Sugar*

If using the citrus sugar, take a lemon wedge and rub around the rim of a chilled martini glass. Lean the outside of the rim only against a plate of citrus sugar and rim the glass about 2 cm thick making sure that none of the sugar gets inside the glass. Combine Vodka, Ginger, Lemon and Simple Syrup in a shaker. Shake vigorously for a slow ten count and straining contents through a tea strainer into glass. Garnish with either an edible flower or a thin orange spiral & halved vodka-soaked apricot.

*2 parts fine sugar to one part lemon zest—dehydrate over night and blend to a very fine consistency in a Vitamix machine or Cuisinart

** Infuse a 75cl bottle of Organic Vodka (UK5 Utkins or Square One) with ½ kg of Sulfur-Free (brown) dried apricots and 3 Whole Anise Pods for 1-5 days. May infuse longer but dilute mixture to keep a balanced flavor.

***Agave Simple Syrup: Mix 1 part Agave Syrup with 2 Parts Water. Shake Well and refrigerate stored in a glass container.

For 10 cocktails:
300ml simple syrup
225ml Fresh Lemon Juice
½ cup Fresh Ginger 100ml
50 ml of mix to 60 ml Vodka and shake. Follow instructions above.

This builds off the standard flavours of the lemon drop with the addition of some delicious eastern spices and a slight natural sweetness from the Apricot infusion. Of course, no refined sugars are used to preserve the purity of the drink.

Himalayan Blossom
50 mls (2 oz) Goji-Orange Organic Vodka*
10 mls (2 tsp) Cherry Heering Cherry Brandy
10 mls (2 tsp) Pomegranate Juice
10 mls (2 tsp) Cointreau
20 mls (3/4 oz) Fresh Blood Orange Juice
3 tarragon leaves

Shake all ingredients and tea strain into a martini glass. Garnish with cherries or goji berries and a flamed orange twist.

*Combine the peel of 1 orange with about 60 grams Goji berries and infuse a bottle of Organic Vodka (Utkins 5 or Square One) overnight

This is the PurSip take on the drink, using fresh pomegranate juice but mixing it with seasonal Blood Oranges and a hint of softness from Tarragon. Of course, the main focus of the drink is the Goji-Orange Vodka, with Goji’s replacing pomegranates as one of the world’s top super foods and creating a very innovative flavour.

  • I’ve teamed up with a very interesting new product Camitz Sparkling Vodka–an all-natural and fully-sparkling (80 proof) vodka just released out of Stockholm! The folks at Camitz are truly thinking out of the box and the fact that they use organic winter wheat and 1000 year old protected water for their product makes it as PURE as it is dangerously POTABLE! Stop by Saf London to try our new cocktails or give it a go yourself with a couple recipes:

Orchard and Spices

50 mls Camitz
Juice of 1 Green Apple
10 mls Lemon
20 mls Rosemary-Kumquat Liqueur
teaspoon Ginger
Stir and top with a little Camitz on the rocks

4 eighths of lime
4 cucumber wheels
25 mls Mint Syrup
25 mls Pear-Apple Juice
10-12 fresh tarragon leaves
Shake all contents and empty Caipirinha style into a Double Old Fashioned glass
Top with 50 mls Camitz, stir and serve

Dark Passions
4 Raspberries
1 Shiso Leaf
Juice of 1 Quarter Lime
20 mls Simple Syrup
20 mls Passion fruit
Shake and double strain into a martini glass
Top with Camitz

The Guilty Husband (Episode #2)
10 mls Creme de Violette
25 mls St. Germain Elderflower
3 dashes Bitter Truth Orange Flower Water
50 mls Camitz
Stir and strain into a martini glass.
Garnish with edible flower

The Heart Martini
1 Violet Leaf
3 Fresh Blackberries
10 mls Lemon Juice
10 mls Apricot Brandy
20 mls Chamomile Syrup
Shake and Double Strain
Top with Camitz and serve

So as you see…it’s been a busy couple weeks. And best of all, there’s even more news to come that’s just in the final stages, so stay tuned and keep sipping!!!!

Joe McCanta


Reviving Corpses

September 28, 2008

I love this time of year in London. It’s on the cusp of slipping into fall but still warm and sunny enough to remind us of the summer we’re slowly saying goodbye to. It’s an odd time for making drinks and leaves us always a little bit bewildered….do I go with a bright, citrusy, summer cocktail or a more savoury ‘welcome to fall’ cocktail–is it white rum or golden Calvados? Lime juice or blood orange? etc. etc. in the world of the bar. I’m happy to say that tonight our packed joint was plumb full of cocktail revelers all wondering the same questions and luckily we were able to supply them as needed with what I think were some good on the cusp options. We launched a seasonal menu change (1 of 3 to get us into Autumn full blown) and people seemed happy, if not a little legless as they left.
The best of the new list? Well I’ll be slowly divulging but my vote goes for two slurps: the Classic Corpse Reviver (#2) with it’s slightly savoury but oh so balanced and strangely autumnal blend of Cointreau, Lemon, Lillet, Junipero Gin, and a slightest dash of Absinthe (le Clandestine)….as well as the El Pecadoro which is a little number I came up with featuring Ocho Blanco Tequila, Ruby Red Grapefruit, Tarragon-Thyme-Chili, Agave, and Grapefruit Bitters. I must say we had a lot of people wondering if it was really gonna work but I think they seemed quite turned around by the end of the evening. The trick is the sour (based off the traditional use of Tequila and Grapefruit Soda we go with Grapefruit) and the savoury….the savoury notes of Tarragon and Thyme. The notes match right up with the earthy and floral scents of the Ocho in a way you might not expect.
I think the main thing is, if you supply the highlights of the season but mix them with the tastes of summer (using the citrus perhaps, the aromas of lime with something like Rhubarb or Persimmon) you get the best of both worlds. That is, at least until we’re full on into Fall. Or falling over.

A bar to call home

September 23, 2008

One of the most exciting parts about bartending across the globe is running into a bar you wish you worked at. That definitely happened tonight at the Hawksmoore in London. Following a boring trade convention (however one which I found an amazing Organic Cachaca and some divine Finnish Cloudberry liqueuer!) my associate and I headed to a much touted bar right around the corner from mine. Not only did I taste some fantastically made cocktails but–low and behold–I actually LOVED the bartender. A french chap who SWEARS he’s Polish–he did what every right-minded barkeep will do: asked what I wanted, asked my likes/dislikes, and made me a cocktail based off of that. Granted when asked to make a Ward Eight he stared at me like a deer in headlights–and he made his Martinez with Luxardo Maraschino (a personal vendetta I have on that product) but he was extremely knowledgeable, passionate, and above all had a je ne sais quoi quality that makes every bartender approachable if not a candidate for your new best friend. Oh–and did I forget to mention running into an old friend/barkeep from Green and Red and discussing the finer points of his Toredor–one of my favorite cocktails of the last 6 months molded with El Tesoro Reposado Tequila, Apricot Brandy and Lime Juice….divine!!!

Shrub it off!

September 19, 2008

My newest favourite cocktail was found last night after quite the stressful day–what a great thing about working in the restaurant biz…if all goes to hell you’re never that far away from a lovely glass of wine, a cocktail, or really sharp knives. Just kidding.
Seriously though, getting back to London has been a bit of a ‘hit the ground running’ type of experience which are the kind I normally thrive on-however it’s taking a bit longer than I expected (hence the lack of posts from my promise of one-a-day). The very first night I returned Saf Restaurant was hosting a party for Ethical Fashionistas soon to be in Paris but now celebrating London Fashion Week. It was fantastic and people gobbled up the organic food of Chad Sarno as well as my cocktails which included the Safia–a lovely mixture of strawberry, basil, Juniper Green Gin, chamomile and lime and the Spiced Apricot Martini which uses Apricot infused vodka, ginger, lemon and agave. The event was quite the success we wanted it to be as evidenced by the press.
Anyways, one of the more interesting meet was with Heather Mills who was a really lovely person, not at all what the tabloids have made her out to be. A truly passionate individual who is looking to make a change. Chad is in New York this weekend helping her feed 1000 Brooklyn kids better school food–! So if that’s not something to praise I don’t know what is.
We’ll be seeing her again along with a certain Ms. Moss who’s quite the fan of the food and drinks too!
So what’s the favourite cocktail….I gave a hint but stay tuned!